When the strawberries are local and amazing, we turn them into everything–even salsa! This is also great over ice cream.

Recipe from the Great Barrington produce team’s Rachel Oberg.


4 cups hulled and diced strawberries

2 tablespoons sugar

2 tablespoons orange zest, chopped

¼ cup chopped mint

Pinch salt

¼ cup balsamic vinegar (We’re loving the San Remo brand)

Sour cream, Mi Niña Churro chips, for serving

Combine the strawberries and sugar. Let the mixture stand for a few minutes.

Add the orange zest and balsamic vinegar. Taste, and adjust quantities if desired. Serve at room temperature, with sour cream and chips, for serving.